Sunday, August 5, 2012

Jewish Italian Spaghetti Sauce

I am lucky to have a resident chef in the house, Dave my husband!  Here he is cooking up a storm. Er, why Jewish Italian?  He's a Jew and the main ingredient is Italian sausage :D

Dave puts in sliced Italian sausage to the frying pan


1 lbs. Italian Sausage
3 pcs. carrots, sliced thinly'
1 lb. of button mushrooms
1 small onion, chopped
5 cloves garlic,
1 (28 ounce can) diced tomato
2 (6 ounce) cans tomato paste
3 cups water
1  teaspoons brown suger
1 1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 pcs celery stalks
Browning (or blackening?) the sausage slices adds smoky flavor and extracts oil from the sausage
Celery stalks sliced thinly


In large frying pan brown Italian sausage. Throw away extra oil.  This is the key to the receipe.  Cut the sausage in small pieces and heat for 10 to 15 minutes over moderate flame to render most of the fat out of the meat.
In another large pot, saute onions carrots and celery, stirring occasionally until onions are softened. Add tomato paste and diced tomato and mushrooms and rendered sausage. Stir well and bring to boil.
Simmer on low heat, stirring occasionally for an hour and a half .
Bon appetit!

Simmer well for melded flavors

Even without the Parmesan Cheese, this spaghetti has very rich flavor, enjoy!


  1. mukhang okay to ah.. walang tomato sauce or ketchup...

  2. Thanks GP, mas masarap pakiwari ko ... at hindi uso sa kanila maglagay ng ketchup sa spaghetti, at dahil nga Jew (kuripot at matipid), mas matipid gumamit ng tomato paste kesa sa ketchup or tomato sauce :))

    Been to your site and bookmarked it for future use, thanks :))


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